1-Getting started with this Potato Bean Soup is straightforward and fun, even if you’re new to cooking. Begin by rinsing and soaking dried white beans overnight for softer texture, or drain canned beans thoroughly to save time. This sets the stage for a smooth process that fits into any busy day.

2-Next, peel and dice potatoes into uniform cubes for even cooking, using about 15 oz or two large ones for the best results. In a large pot, heat 1 tablespoon of extra virgin olive oil over medium heat; sauté the chopped onion, diced celery, and carrot until the onion turns translucent, about 5 minutes.

3-Stir in the minced garlic, 2 teaspoons paprika, 1/2 teaspoon dried thyme, and 2 teaspoons dried oregano; cook for another minute until everything smells amazing. Add the beans, potatoes, 4 cups of broth, 3 tablespoons tomato paste, 1 teaspoon salt, and black pepper to taste; bring it all to a boil, then reduce heat to medium, cover, and simmer for 30 minutes.

4-For a thicker soup, blend about 2 cups of it and stir it back in, being careful not to over-blend and make the potatoes gluey. Finally, mix in 3 tablespoons of fresh parsley, then tweak the seasoning and consistency as needed before serving hot. You might top it with croutons or a drizzle of olive oil for extra flair.